For some reason I only managed to make 7 muffins from this mixture – I could have squeezed out 8 at a pinch. I think you should expect to make 8 good sized muffins or 10 smaller ones from these quantities.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the butter, beaten eggs, milk and vanilla extract.

For the cherry muffins, add the walnut meal which you have ground in the food processor to the dry ingredients in one bowl. Add half the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the walnut pieces, cherries and raisins.

For the cumquat muffins, add the ground almonds to the dry ingredients in the other bowl. Add the other half of the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the cumquat or similar jam.

Spoon each mixture into the muffin papers. Sprinkle almond flakes on the tops of the cumquat muffins. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven, and dust the tops of all the muffins with cinnamon sugar.